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Saturday, March 26, 2011

Butterscotch Molten Lava Cakes

From the kitchen of One Perfect Bite...This is a lovely dessert. It's easy, delicious and different enough to be interesting. While the cakes are patterned after the perennially popular lava cakes, their true parent is a wonderful dessert developed by Anna Ginsberg. Anna called her dessert Extreme Peanut Butter Molten Lava Cake. Her recipe and photographed instructions can be found here. I've altered it slightly and while my version contains peanut butter, its predominant flavor is butterscotch. When perfectly executed, the center of the cakes will look like caramel and run like a slowly moving lava flow. If the cakes are over-baked they will be moist and have wonderful flavor, but they won't run and there's not much point in making lava-free lava cakes. You'll notice that the recipe calls for an egg substitute. While it may be overkill, these cakes don't bake long enough to destroy any salmonella that might be lurking in your eggs. Raw eggs can, of course, be used but not if you're feeding the very young, the very old or someone with a compromised immune system. These should be baked just before you plan to serve them. They are lovely with a bit of ice cream or a dollop of whipped cream. I know those of you who try the butterscotch mounds will love them. They are perfectly sized and are a wonderful way to end a meal. Here's the recipe.

Directions:1) Preheat oven to 450 degrees F. Rub insides of 6 jumbo (1-cup) muffin cups thoroughly with butter. Reserve remaining 7 tablespoons butter.2) Mix cinnamon and 2 tablespoons of sugar in a small bowl. Sprinkle cinnamon-sugar evenly into buttered muffin tins and shake back and forth, tilting slightly, so that sugar coats bottom and sides. Turn pan upside down and shake off excess cinnamon-sugar.3) Stir together peanut butter, butterscotch chips and reserved 7 tablespoons butter in a microwave-safe mixing bowl. Microwave on HIGH for 1 minute to melt; stir until smooth and creamy.4) Combine reserved 6 tablespoons of sugar and egg in a separate bowl. Stir, do not beat, egg mixture into butterscotch mixture. Add flour and stir until smooth. Using a 1/3 cup measuring cup, scoop batter into sugared muffin cups.5) Bake for 7-9 minutes or until tops appear just-set. Do not overcook. Some lava may peak through the top – this is okay. Remove from oven.6) Hold a flat cookie sheet firmly over muffin pan and grasping both cookie sheet and muffin pan, invert muffin pan so that cakes come out on tray. Sift confectioners’ lightly over lava cakes. Carefully transfer each lava cake to a dessert plate. Place a scoop of ice cream and a sprig of mint on each plate. Serve immediately. Yield: 6 servings.

Mary, These look so unusual, and delicious. I've made and eaten many versions of molten chocolate cakes, but never butterscotch or peanut butter. Can't wait to try these.Thanks for your kind comments about my blog. You made my day!

Interesting what you say about eggs, we are so used to eat raw eggs, young and old alike (people,not eggs!), I think that choosing local free range is the best bet against salmonella.

The problem today is that people take cheap eggs for granted, and eat too many. Eggs should be eaten in moderation, and considered like a precious food. Battery eggs should be avoided altogether, yet there are people who eat them for breakfast, lunch and dinner, either by themselves or "hidden" in other dishes/food.

Sorry Mary... went on a bit here, when I start I cannot stop talking!!!!

These look absolutely amazing. I've never seen a butterscotch version of this dessert before. Raw eggs in desserts generally don't bother me, but I never want to serve people something that could potentially get them sick, so I've started buying pasteurized shell eggs. A little more expensive, but worth the peace of mind!

Oh this looks great!!! All we see around here is the chocolate, which I don't care for, it's too dark and doesn't really have much flavor either. These look intense and delicate, a more adult version of the chocolate ones.

Mary, I think you have truly outdone yourself with this incredible creation. This sounds beyond delicious and I MUST add it to my ever growing recipe collection. My family would be in heaven with this dessert. I hope you are enjoying your weekend :o)

These sound wonderful and I would like to make them for my boyfriend's birthday, but I have a question for you first - can this batter be made ahead of time, chilled in the fridge and then baked the next day? Thank you so very much!

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